Tweet
Pressure Cooker Spanish Chickpeas and Tomatoes over Rice
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"https:\/\/www.copykatchat.com\/core\/blob:https:\/\/www.copykatchat.com\/1b72dceb-2983-4d4a-8e2d-5763620a45b0"}[/IMG2]
Ingredients
8 ounce dried chickpeas
1 28 ounce can whole San Marzano tomatoes, cut up (undrained)
1 14.5 ounce can reduced-sodium vegetable broth or chicken broth
½ cup chopped red onion
3 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon dried oregano, crushed
½ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoon lemon juice
1 5 ounce pkg. baby spinach
Hot cooked brown rice
¼ cup chopped fresh Italian parsley
4 ounce goat cheese (chevre)
Directions
In a 4- to 5-qt. Dutch oven soak beans, covered, in 8 cups cold water in a cool place overnight. Drain and rinse.*
Place drained chickpeas and the next ten ingredients (through black pepper) in a 4- to 6-quart electric or stove-top pressure cooker. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 15 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Carefully open lid.
Stir in lemon juice and spinach. Cover and let stand 3 minutes or until spinach is wilted. Serve over rice. Top with parsley and goat cheese.
*Quick-soaking method
In a 4- to 5-qt. Dutch oven combine chickpeas and 8 cups water. Bring to boiling; reduce heat. Simmer 2 minutes; remove from heat. Cover and let stand 1 hour.
Charlene’s notes 1-14-2023: Very good, followed the recipe exactly and served it on brown rice.
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"https:\/\/www.copykatchat.com\/core\/blob:https:\/\/www.copykatchat.com\/1b72dceb-2983-4d4a-8e2d-5763620a45b0"}[/IMG2]
Ingredients
8 ounce dried chickpeas
1 28 ounce can whole San Marzano tomatoes, cut up (undrained)
1 14.5 ounce can reduced-sodium vegetable broth or chicken broth
½ cup chopped red onion
3 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon dried oregano, crushed
½ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoon lemon juice
1 5 ounce pkg. baby spinach
Hot cooked brown rice
¼ cup chopped fresh Italian parsley
4 ounce goat cheese (chevre)
Directions
In a 4- to 5-qt. Dutch oven soak beans, covered, in 8 cups cold water in a cool place overnight. Drain and rinse.*
Place drained chickpeas and the next ten ingredients (through black pepper) in a 4- to 6-quart electric or stove-top pressure cooker. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 15 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Carefully open lid.
Stir in lemon juice and spinach. Cover and let stand 3 minutes or until spinach is wilted. Serve over rice. Top with parsley and goat cheese.
*Quick-soaking method
In a 4- to 5-qt. Dutch oven combine chickpeas and 8 cups water. Bring to boiling; reduce heat. Simmer 2 minutes; remove from heat. Cover and let stand 1 hour.
Charlene’s notes 1-14-2023: Very good, followed the recipe exactly and served it on brown rice.
Comment